Cavatappi Casserole With Prosciutto And Three Cheeses - cooking recipe

Ingredients

1 1 lb spiral shaped pasta (Barilla) or 1 lb spiral shaped pasta (short)
6 ounces prosciutto, cut into thin strips
4 tablespoons butter
4 tablespoons all-purpose flour
4 cups 2% low-fat milk or 4 cups whole milk
1/2 teaspoon salt (optional)
1/4 - 1/2 teaspoon fresh ground black pepper
1 pinch red pepper flakes (optional) or 1 pinch Tabasco sauce
2 cups gruyere cheese, grated and divided
1 1/2 cups gouda cheese, shredded
1/2 cup parmesan cheese, grated

Preparation

Preheat oven to 350\u00b0F.
Cook pasta according to package directions. Drain and set aside.
Lightly grease a 13x9\" baking dish, and set aside. (Can also use 8 ramekins).
Cook prosciutto in a large nonstick skillet over medium-high heat, stirring often, 6 minutes or until browned and crisp; set aside.
Melt butter in a Dutch oven over medium-high heat.
Add flour, and cook, whisking constantly, 1 minute. Slowly whisk in milk, and cook, whisking constantly, 5 minutes or until smooth mixture comes to a boil and thickens.
Whisk in salt, black pepper, and, if desired, red pepper or hot sauce.
Remove from heat and add 1 cup Guyere, whisking until smooth.
Add Gouda and Parmesan, and whisk until smooth.
Add prosciutto and pasta, and stir to combine.
Transfer mixture to prepared dish(or ramekins) top with remaining 1 cup Gruyere.
Bake at 350\u00b0F for 20 minutes or until bubbly.